Easy Lemon Blueberry Trifle (Print Version)
Layered lemon curd, blueberries, and cream over soft cake cubes for a refreshing summer dessert.
# What You’ll Need:
→ Cake Layer
01 - 1 pound store-bought or homemade pound cake or angel food cake, cubed
→ Lemon Layer
02 - 1 1/2 cups lemon curd
→ Cream Layer
03 - 1 1/2 cups heavy whipping cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract
→ Fruit Layer
06 - 2 cups fresh blueberries
07 - 1 tablespoon granulated sugar (optional, for macerating berries)
08 - Zest of 1 lemon (for garnish)
# Steps:
01 - Whip heavy cream with powdered sugar and vanilla extract in mixing bowl until stiff peaks form. Set aside.
02 - Toss blueberries with granulated sugar if desired. Let sit for 10 minutes to release juices.
03 - Arrange half of cake cubes in even layer at bottom of trifle dish or glass bowl.
04 - Spread half of lemon curd evenly over cake cubes.
05 - Scatter half of blueberries over lemon curd layer.
06 - Spread half of whipped cream over blueberries.
07 - Layer remaining cake cubes, lemon curd, blueberries, and whipped cream in same order.
08 - Sprinkle lemon zest over top and add extra blueberries for decoration.
09 - Refrigerate for at least 1 hour before serving to allow flavors to meld and texture to set.
# Expert Tips:
01 -
- Summer elegance without turning on your oven or breaking a sweat
- The perfect make ahead dessert that actually tastes better after chilling
02 -
- Assembly works best when all components are chilled but not cold enough to condense heavily in your glass bowl
- Letting it rest for the full hour allows flavors to meld and cake to soften into that perfect custard like texture
03 -
- Buy slightly more berries than you think you need for the generous top garnish that makes everyone reach for their phones
- Room temperature lemon curd spreads more easily without tearing your cake layers